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Liwen Yin on Muck Rack

Liwen Yin

As seen in: Wiley Online Library, PLOS, MDPI, Royal Society of Chemistry, ASM Journals
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Articles

Identification of a novel gene in Pseudomonas aeruginosa promotes persister formation by repressing translation and cell division

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By Jie Feng, Yifan Bian, Liwen Yin
| ASM Journals
Antimicrobial Chemotherapy Research Article INTRODUCTION Bacterial persisters are a small group of phenotypic variants that survive lethal doses of antibiotics (1–3). Unlike antibiotic-resistant mutants, persister cells display transient tolerance to antibiotics (1). Persister cells are thought to be a major cause of chronic and refractory bacterial infections (4–9), as well as reservoirs for the generation of antibiotic-resistant mutants (10).
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Identification of the Pseudomonas aeruginosa AgtR-CspC-RsaL pathway that controls Las quorum sensing in response to metabolic perturbation and Staphylococcus aureus

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By Junze Qu, Liwen Yin, Shanhua Qin, Xiaomeng Sun, PLOS Pathogens
| PLOS
Loading metrics Open Access Peer-reviewed Research Article ? This is an uncorrected proof. Citation: Qu J, Yin L, Qin S, Sun X, Gong X, Li S, et al. (2025) Identification of the Pseudomonas aeruginosa AgtR-CspC-RsaL pathway that controls Las quorum sensing in response to metabolic perturbation and Staphylococcus aureus . PLoS Pathog 21(4): e1013054.
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Effect of enzymes on baking quality of wheat dough and storage quality of toast bread

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By Liwen Yin, Yanmei Wei, Wendi Wu, Yuxue Peng
| Wiley Online Library Verified
Conflict of interest statement The authors have no conflict of interest to declare. References , & (2013). Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming. Food and Bioprocess Technology, 6, 3400–3411. & (2017). The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of Food Science and Technology, 54, 1628–1637. , , et al. (2019).
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